I thought I’d share this recipe on here as a few people asked me about it after I commented on a Twitter thread about people’s favourite foods. This is a dessert that will immediately transport me into our old house, in the winter, sat at a small dining table under the stairs, holding the bowl to warm my hands.
As I’ve mentioned before, I’m the queen of cooking without measuring ingredients, but I’ve tried to explain my process as best I could. The recipe my mother used was originally this one by Waitrose (click the link here if you’d like to see the original), but I’ve made some adaptations that I think improve the dish, while also making it more cost effective. Winner, right? Serve with vanilla ice cream or custard and you have a winner all winter long- or in my case, all year round…
- Preparation time:20 minutes
- Cooking time:30 minutes
- Total time: 50 minutes
- 8 pears, peeled, cored and cubed
- Grated zest and juice of 1 lemon
- 50g golden caster sugar
- 100g your favourite chocolate (dark is best IMO)
- 1 Tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 can/small bottle of ginger beer
For the crumble
- 175g butter, chilled and diced
- 200g plain flour
- 50g Roasted Hazelnuts
- 50g Porridge Oats
- 125g Demerara sugar
- 2 Tsp Cinnamon, 1/2 Tsp nutmeg
- Preheat the oven to 180°C, gas mark 4.
- Chop your Pears into cubes, sizing of your preference, but remember, the bigger you chop them the longer they will need in the pan.
- Place the pears, lemon zest and juice, sugar, and 100ml of Ginger Beer in a large pan and heat gently for 10 minutes or so until the pears are tender.
- Meanwhile, rub the butter into the flour until it resembles breadcrumbs.
- Stir through the hazelnuts, oats, spices, and sugar. If you want to chop and speed this process up again, I like to pop mine in a blender and pulse it until I have the desired consistency.
- Spoon the pear with a little juice into an ovenproof dish. (not too much, else it will bubble over, which isn’t terrible, but for special events it looks unsightly). Scatter over the chocolate, then the crumble mixture, making sure it is relatively flat and evenly distributed.
- Bake for 25-30 minutes or until golden.
More often than not, I frankly don’t have the time or patience to make my own crumble topping. Yes, for special occasions it adds a little something extra, but if you want to cut down on time don’t feel guilty for grabbing a bag of Aunt Bessie’s. Makro also do huge bags- sometimes Grandma will get a large one and we will split it and keep it in Kilner jar’s for freshness.